Squash and Pecan Patties -- Yes, More Squash

YET ANOTHER SQUASH RECIPE

With a toddler in the house, I'm keen on things that can be picked up and easily eaten. Although I see the importance of practicing with utensils, sometimes his patience is less than his tummy capacity. Call me crazy, but I hate seeing my son go to bed hungry. For this reason we make pancakes a lot -- out of spinach, out of chickpea flour, out of eggs and broccoli, or out of more traditional pancake ingredients. If he can pick it up and eat it sans frustration at the end of a tiring day, there will likely be a happy ending to dinner.

With so much squash rambling around in our house, I thought it would be fun to make squash patties.

ingredients:

1 cup cooked (red hubbard) squash (but you can use whatever you like. Maybe not spaghetti squash)

1/2 cup pecan meal

3/4 tsp sea salt

1 tsp apple cider vinegar

1 tbsp coconut oil

black pepper

directions:

1. finely chop the cooked squash

2. mix in the pecan meal

3. add the remaining ingredients and season (I think next time I would add some chili powder) to your taste

4. scoop the 'batter' onto a baking sheet and flatten a little into rounds

5. bake at 345 for 30 minutes